In a large plastic bag combine soy
sauce, olive oil, and McCormick Seasoning. Place meat in bag and coat
completely with the marinade. Marinate at room temperature 15-20
minutes or up to 6 hours in the refrigerator.

Heat grill to high 10 minutes before grilling.
Place meat on grill and lower heat to low-medium. Grill 5-7 minutes.
Turn and grill to desired temperature.

Remove from grill and rest 10 minutes.

1 lb tri-tip steak1/4 c soy sauce1/4 c olive oil
2 t McCormick Steak Seasoninguncooked or good quality tortillasIt is important to rinse and dry meat. The rinse cleans it of any
residue. Drying it helps the marinade stick to it, giving it maximum flavor
and tenderness.

Meat Tenderness- 15 minutes is the
minimum for marinating the meat. The optimal amount of time for flavor
and tenderness is 2 hours in the refrigerator.

Overcooking-
meat becomes dry, tough and flavorless when it's overdone.
Undercooking can cause safety issues, so choose your level of comfort.
I like mine to be just slightly pink in the middle.

Steak Tacos
serves 4

1 lb tri-tip steak

1/4 c soy sauce1/4 c olive oil
2 t McCormick Steak Seasoning

uncooked or good quality tortillas

1. Rinse meat.
(1)Pat dry with paper towels.

2. In a large
plastic bag combine soy sauce, olive oil, and McCormick Seasoning.
Place meat in bag and coat completely with the marinade. Marinate at
room temperature 15-20 minutes or up to 6 hours in the refrigerator.

3. Heat grill to high 10 minutes before grilling.
Place meat on grill and lower heat to low-medium. Grill 5-7 minutes.
Turn and grill to desired (2)temperature.

1. Measure (1)rice and set aside. In a
separate container, measure water and salt and set aside. Melt butter
over medium/high heat. Add rice and cook a minute or so stirring
frequently so it doesn’t burn. Turn the heat to high and add water and
salt. Bring to a boil. Cover and reduce heat to(2)low.
Cook 15 minutes. Turn heat off but keep it on the burner and let sit
15 minutes. Do not remove the lid! It needs the steam to finish
cooking.

2. While the rice is cooking, seed and core
the jalepeno. Crush through a garlic press. Chop the stems
off the cilantro. Finely chop the tops. (3)Squeeze
and measure the lime juice.

3. When rice is done, fluff with a fork. Add
jalepeno, cilantro, lime, green chiles (undrained), and salt. Mix well
and serve hot. Because of the fresh lime and cilantro, it's best used the
same day, but leftovers are still pretty good.

1.
Seed and finely chop the jalepeno and bell pepper. Finely chop the onion,
garlic, and cilantro. Set all aside.

2. Heat
olive oil in a large skillet over medium heat. Add the jalepeno, bell
pepper, and onion. Cook about 5 minutes until softened. Add garlic and
cumin. Cook an additional minute. Add the beans undrained. Stir well and
simmer 10 minutes. Remove from heat and add cilantro and lime. Salt to
taste.

These freeze well. Cool completely, package in zipper lock
bags and freeze up to 6 months.

Notes1.
It is important to rinse and dry meat. The rinse cleans it of any residue.
Drying it helps the marinade stick to it, giving it maximum flavor and
tenderness.

Rice Notes
1.
It is very important to use parboiled rice. Long grain rice gets starchy
when mixed and you'll end up with a clumpy mess. Parboiled rice also keeps
longer and can be reheated and still maintain it's texture.

2.
On my stove I have low, 1-8, and high. To cook the rice, I put it on 2.

3.
It is sometimes hard to get much juice out of a lime. There are a few tricks
that help a little: 1. make sure it's at room temperature2. roll it on a hard surface before cutting it3. place
it in the microwave 5-10 seconds at a time. 4. use a citrus
reamerWhen buying limes make sure you can squeeze them fairly easily.
Firm limes don't give much juice.